Roasted Roots And Runny Yolks

• roasted root vegetables
• 1 pound root vegetables (beets, parsnips, carrots, yams, potatoes, etc.)
• 2 tablespoons olive oil
• 1/2 teaspoon sea salt
• 1/2 teaspoon aleppo chili flakes
• 1-2 eggs per serving
• chimichurri sauce
• 1/4 cup packed finely chopped parsley
• 1/4 cup packed finely chopped cilantro
• 1/4 teaspoon sea salt
• 1/2 teaspoon aleppo chili flakes
• 1/2 cup olive oil
• 1 tablespoon red wine vinegar
• 1-2 cloves garlic, crushed

1. simply combine all ingredients for chimichurri in a small bowl. chimichurri should be more oily than pesto, salty and with a strong fresh garlic flavor. adjust seasoning to taste.
2. for root vegetables: preheat oven to 400 degrees. clean roots, peel any particularly rough patches of skin off, but otherwise leave skin intact. cut roots into small cubes, the size of a hazelnut or slightly larger.
3. (note: i like to roast my beets on a separate baking sheet, otherwise everything turns pink when you toss the vegetables.) spread vegetables out on two baking sheets, drizzle with a tablespoon of oil on each tray and use your hands to toss veggies with oil until coated. season with salt and chili flakes. do not over-crowd your vegetables. if they are too close together, they will just steam and wont get nice and crisp and brown.
4. roast for 30-40 minutes until lightly brown. stir every 10 minutes or so.
5. serve with a spoonful of chimichurri sauce and one or two eggs cooked any style you like.

root vegetables, root vegetables, olive oil, salt, aleppo chili flakes, eggs, chimichurri sauce, parsley, cilantro, salt, aleppo chili flakes, olive oil, red wine vinegar, garlic

Taken from food52.com/recipes/27266-roasted-roots-and-runny-yolks (may not work)